Recipes
non-veg
Chicken pockets
By Maliha Jasdanwala Dosani
⏳ Prep Time: 40 minute
03 Nov 2020
Nutritional Overview
Calories
433.5 kcal
Protein
43.5 gm
Carbs
44.4 gm
Fats
9.1 gm
Ingredients
150 gm Chicken breast Ginger garlic paste Red chilli powder Everest Tandoori masala Green chillies finely chopped Coriander leaves finely chopped Salt 60gms Wheat flour 4ml oil Water for kneading dough
Method
Step 1
•Knead a smooth dough out of wheat flour . Cover and keep aside for minutes.
Step 2
•Meanwhile cut chicken into really small cubes or alternatly use chicken mince Add ginger garlic paste ,green chillies, tandoori masala and red chilli powder and boil it with very little water .(I pressure cooked it for whistles) If there is water after boiling ,let it be on the flame untill the water dries up and then add chopped coriander (if you have spring onion greens that would taste lovely too) Let the chicken cool a bit
Step 3
•Now Divide the dough into equal sized balls(I made ). Roll them as you roll chapatis but really thin.Now cut the chapati in half .So we now have pieces Fold one piece in half to get a triangle and pinch one side shut to make a pocket
Step 4
• Now place a spoon full of the mince stuffing in one pocket and pinch and close the open end .Ensure there are no open ends
Step 5
•.Make the remaining chapati pieces into pockets in the similar fashion Heat a nonstick pan , brush each pocket with oil and fry till its cooked .Press the pockets on the pan a little using a spatula so that it gets cooked evenly
Step 6
•Serve them hot with mint chutney
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